How to Make Chinese Rice Dumplings – Zhong Zhi Asian Cooking Recipe Cuisine

China Rice Dumplings (Zhong Zhi)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

2 cups uncooked glutinous rice

1 tsp salt

3 tbsp oil

8 oz lean pork

1 cup dried black mushrooms, softened and sliced

2 tbsp oil

1 ½ tbsp coriander

1 tsp ground pepper

4 tbsp fried shallots

1 tsp salt

1/3 cup diced sugared winter melon

3 cups water

20 pcs. Dried bamboo leaves

20 pcs. 20-in. dried grass string or raffia

Directions:

Wash rice and soak overnight in water. Drain, stir salt and 2 tbsp oil in the rice. Place in a bamboo tray and steam for 30 minutes. When rice is done mix in the remaining 1 tbsp of oil into the rice

Place pork in boiling water and simmer for 15 minutes until almost cooked. Allow meat to cool and cut into tiny pieces. 

Heat oil in a wok, add coriander and pepper and fry for 20 seconds.

Add remaining ingredients until wintermlon and simmer until desired consistency is achieved.

Boil bamboo leaves in water for 10 minutes then remove and rinse in cold water. Moisten your finger in a bowl of cold water to prevent rice from sticking. Divide rice and filling into 10 equal portions..

Hold two leaves together, tip end to the right. Form into a cone by bringing the tip end towards you and round into the lead. Leave the stem end sticking out.

Press ¾ of a portion of rice into the cone, covering the bottom and sides. Flatten remaining portion of rice. Spoon in 2 tbsp of filling and top with the remaining flattened portion. Press rice into the cone.

Shape cone into a three-sided pyramid and fold in nearest edges to cover rice. Wrap the remaining flap round the package to seal the rice.

Tie the dumpling with string. Repeat until rice and filling are used up. 

Place wrapped dumpling into a pot of boiling water and simmer for 2 hours or until soft. Hang the dumplings up to drain and cool. 

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For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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